Root vegetables are a diverse group of edible plant parts that grow underground. Here are some common examples:

True Roots:

  • Carrots: These come in various colors like orange, purple, and yellow.
  • Parsnips: Similar to carrots but with a sweeter flavor.
  • Beets: Vibrantly colored, often red or golden.
  • Radishes: Small and crunchy, available in red, white, or black varieties.
  • Daikon: A large, white radish with a mild flavor.

Tubers:

  • Potatoes: The most common tuber, available in various types like russet, red, and Yukon Gold.
  • Sweet Potatoes: A sweet, orange-fleshed root vegetable.
  • Yams: Similar to sweet potatoes but with a drier texture and starchier flavor.
  • Jerusalem Artichokes: Also known as sunchokes, these nutty-flavored tubers are low in carbohydrates.

Bulbs:

  • Onions: Available in various types like yellow, red, and white.
  • Garlic: A pungent bulb with numerous health benefits.
  • Shallots: Smaller than onions, with a milder flavor.

Other (see rhizomes):

  • Ginger: A rhizome with a spicy, warm flavor.
  • Turmeric: A rhizome with a bright yellow color and a slightly bitter taste.

These versatile vegetables are packed with nutrients and can be prepared in various ways, including roasting, boiling, sautéing, and baking.

Gemini AI, a digital mind and language model, offered this explanation.